With the pumpkin as the main raw material，through the sensory evaluation method, cooking time，the concentration of sugar extract，baking temperature and time on the impact of crispy flavor of pumpkin were studied.The results showed that pumpkins pieces after coloring and hardening through skin stuffed inside got rid of，in the 55℃ oven 24 hour，cooking for 5 minutes，in the process of leaching for 15% in sucrose solution for 24 h，after removing the surface sugar with water，in the 120℃ baking for 60 min reached the most reasonable product with low cost，easy processing，good taste，resistance to storage，expected to had good market prospects.